Eureka, its time for another recipe from the past. Today’s recipe is a recipe for a wheat bock (Weizenbock in German). A wheat bock is basically a Dunkelweizen brewed to bock strength. For further information about the style please have a look at the BJCP style 15C Weizenbock. The following recipe is not a recipe for a traditional Weizenbock since bocks are traditionally made with a decoction mash. I went with an infusion mash instead.
| Recipe: | Zelebrator Weizenbock | |
| Numbers: | Volume [L] | 15 (4.0 gal) |
| Original gravity | 18.5°P | |
| Terminal gravity | 6.4°P | |
| Color | Around 23 EBC | |
| IBU | 5 IBU | |
| ABV | 7 % | |
| Grains: | Pilsner malt (4 EBC) | 1kg |
| Wheat malt (4 EBC) | 2 kg | |
| Munich malt 1 (14.5 EBC) | 1 kg | |
| Carafa Typ 1 (900 EBC) | 0.02 kg | |
| Hops: | Hersbrucker (3.6% AA) | 14.2 g and boil for 70 min |
| Hersbrucker (3.6% AA) | 14.2 g and boil for 1 min | |
| Yeast: | Saflager S04 | |
| Water: | Burgdorf | Mash: 12 L (3.2 gal), sparge: 9 L (2.4 gal) @78°C (172°F) |
| Rest: | Mash in @45°C (113°F), 20 min @45°C (109°F), 30 min @61°C (142°F), 30 min @72°C (162°F), 10 min @ 78°C (172°F) | |
| Boil: | Total 70 min | |
| Fermentation: | Primary | 4 days @ 20°C (68°F) in plastic fermenter |
| Secondary | None | |
| Maturation: | Carbonation (CO2 vol) | 2 |
| Maturation time | 3 weeks | |
01/20/07: Brewday number seven. All went according to plan. I had two kettles back then, one for mash (on the right side) and one for the hot water (left).
I even had a old-school stirrer made out of a windshield wiper motor. Unfortunately, the motor got hot very fast and stopped… Not a good qualification for a mash stirrer… Nevertheless, the mash went great and the iodine test was negative at the end. Then boiled the wort for 70 min with the addition of the hops and added the yeast after it reached the right pitching temperature.
01/24/07: Bottled the beer after four days already. The gravity was around 7°P and the forced fermentation test ended at 6.4°P. The remaining 0.6°P should be enough to carbonate the beer. I then left the bottles carbonate and mature for three weeks at cellar temperatures and stored them in my cellar until further use.
Unfortunately, I do not have any pictures of the finished beer and somehow lost my tasting notes. This is the last batch where I do not have any tasting notes. Although further batches will not have pictures of the beers… Sorry for that. I wasn’t planning on writing about the beers back then. Stay tuned for further recipes!
Eureka Brewing 
Realy just 5 IBU?
Yes, really just 5 IBUs. Weizenbock is not about hops and bitterness. For a second attempt, I would increase the hops to an IBU-level of approximately 15 IBUs. Cheers!